If I was limited to baking only one thing every fall, I would choose these cookies. They’re my all-time favorite pumpkin indulgence every autumn season! It’s also one of the recipes I share with neighbors each October to rave reviews!

These were the result of combining two recipes on a whim. The cookie itself is soft and spongy, almost like a whoopie pie. Once you top them with delicious, tart cream cheese frosting, something magical happens. The combination is fantastic!

Both the dough, the baked cookies, and the frosting freeze very well! I almost always make a double-batch and freeze one just in case I get a hankering for pumpkin cookies in the middle of the summer…which happens every single year. But who’s counting?

2023 UPDATE: Some years, I want the traditional Crumbl-style frosting. Other years, I prefer a thinner glaze drizzled on top. So I’ve included both options below!

BONUS TIP: To take your frosting/glaze to the next level, add 1/2 teaspoon of espresso powder or 1 tablespoon of strongly brewed coffee!

NOTE: The texture of these is almost like cake, which makes them a great option to use inside of themed baking pans, like this autumn cakelet pan from Nordicware. If you use one of these pans, I highly recommend using a nonstick baking spray first, like Baking Joy or my preferred brand, La Tourelle All-Purpose Baking Spray.

Frosted Pumpkin Spice Cream Cheese Cookies
(Original recipe: Food.com)

1 C butter, room temperature
1/2 C granulated white sugar
1/2 C light brown sugar, packed
1 C canned pumpkin (not pumpkin pie mix)
1 egg
1 tsp vanilla extract
2 C all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350F.

In a large mixing bowl, cream butter and the sugars together until light and fluffy. Blend in pumpkin, egg and vanilla extract.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture.

Drop tablespoonfuls 3-inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Let cookies cool completely before frosting.

Cream Cheese Frosting
(Original recipe: AllRecipes.com)

16 oz cream cheese, room temperature
1/2 C butter, softened
2 C confectioner’s sugar
1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner’s sugar. Once combined, spread generously on top of each pumpkin cookie.

BONUS: Cream Cheese Glaze option

4 oz cream cheese, room temperature
4 TBSP butter, room temperature
2 C confectioner’s sugar
1 tsp vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner’s sugar. Once combined, heat gently until pourable and drizzle it on the cookies immediately. It will set as it cools.